• Good to go
  • High profit
  • Quick & easy (production)
These Caramel, Coconut & Peanut Butter Cookies combine soft texture with layered, indulgent flavors. A rich, buttery dough creates a moist base, enhanced with peanut butter chips that add pockets of sweetness and contrast. A coating of butterscotch coconut crunch brings light texture, while ribbons of caramel add a smooth, slightly salty finish. The balance of toasted coconut, creamy peanut butter, and caramel creates a familiar yet elevated flavor profile. The result is a visually appealing cookie with consistent texture and strong shelf appeal, ideal for retail, takeaway, and everyday indulgence
Level:
Easy
Makes:
15 cookies
Shelf life:
5 days
Conservation:
room temperature

Caramel, Coconut & Peanut Butter Cookies

Ingredients: Caramel, Coconut & Peanut Butter Cookies

  • 4.3 oz
    Butter
  • 3.7 oz
    Sugar
  • 3.7 oz
    Light brown sugar
  • 9.3 oz
    Ap flour
  • 0.1 oz
    Salt
  • 0.2 oz
    Baking soda
  • 2.3 oz
    Whole eggs
  • 0.2 oz
    Vanilla

Preparation: Caramel, Coconut & Peanut Butter Cookies

  1. Cream butter, sugar, and light brown sugar in a mixer with
  2. paddle attachment to achieve a creamy texture.
  3. Add AP flour, salt, and baking soda.
  4. Add whole eggs and vanilla.
  5. Scoop out 43g cookies.
  6. Freeze.
  7. Roll the cookies in the 3g of American Almond Butterscotch
  8. Coconut Crunch and place 3 Gertrude Hawk Ingredients
  9. Peanut Butter Chips in each cookie before baking.
  10. Place on a Silpat and cook at 160 Celsius/325 Farenheit for 10 min. Let cool.

Decoration per cookie

Ingredients: Decoration per cookie

Preparation: Decoration per cookie

  1. When done baking, decorate with a swirl of caramel, dried coconut, and the remaining American Almond Butterscotch Coconut Crunch and Gertrude Hawk Ingredients Peanut Butter Chips.